Say what you like about winter, but one thing it does provoke is something of an appetite for warming stews, steaming bowls of spicy noodles and sharing feasts where you’re inclined to while away an hour or two with good friends and family.
20/3 Wexford Street, Subiaco. Call 08 9388 1122 or email firstname.lastname@example.org
In the absence of actual Alps in Subiaco, we’ve got the next best thing. The Woodpeckers Woodfired Restaurant and Café’s raclette. It’s that heaven-sent dish of melted golden cheese which oozes off half a wheel of French Col de Fourche. The friendly Italian restaurant, well-known for its strong wood-fired pizza game, really makes winter a little more bearable thanks to the combination of warm, gooey cheese cascading onto a platter of cured meats, wood-fired Turkish bread, roast potatoes and baby cornichons. The hot iron of the raclette machine guarantees that each person will receive about 300g of cheese, proving, in our opinion, that there is no such thing as ‘too much cheese’.
Lapa Brazilian BBQ
375 Hay Street, Subiaco. Call 08 9381 1323 or email email@example.com
If you’re a meat eater and you haven’t succumbed to Lapa’s Brazilian BBQ’s endless meat feast yet, our question is simple: por que não? The rotisserie-style feast, cooked on a ‘rodizio’, is much-beloved of southern Brazil’s gauchos. Those guys knew a good thing, and thankfully there’s no need to head to the pampas for your meat fix. Lapa’s BBQ takes the all-you-can-eat concept to bold new horizons. The set price ($49.95 per person) includes 16 different cuts of meat including rump cap (picanha), Brazilian-style sausage (linguiça) and for the especially un-feint of heart, chicken hearts (coração de frango). There are salads, sides and a full a la carte to choose from too if going full gaucho proves too much.
Fee Fi Pho Fum
123a Rokeby Road, Subiaco. Call 08 6153 0744 or visit feefiphofu.com.au
The alchemy that is pho is a mysterious thing. It makes a summer’s day bearable with its herby aromatics and for a chilly winter’s lunch, it’s the perfect dish to tackle if your extremities require attention. Fee Fi Pho Fum’s Chinese/Vietnamese kitchen has taken the traditional dish of flat rice noodles with your choice of meat to new heights. It’s all about the stock, as pho lovers will attest, and whether you choose the beef, BBQ pork and prawn or crispy fried duck option, you’ll find a complex, rich with umami broth surrounding your chosen meat. Go the full glutton with the Giant’s Bowl – that’s half a kilo of meat, half a kilo of noodles and a litre of broth ($50).
25 Onslow Road, Shenton Park. Call 08 9388 0331 or email firstname.lastname@example.org
Don’t just take our word for it – esteemed food critic Gail Williams was all agog after her degustation feast at Petite Mort. “We all know the strict translation,” she swooned, “but after last night’s series of nine exquisite courses, I am simply going for one word which doesn’t make me blush. Astounding!” Cauliflower veloute with whipped brie and parmesan eases you into this epic masterclass in Franco-Australasian relations. You’ll feast on whole lamb with beetroot and capers, kangaroo fillet, pork jowl and a comforting carpet of smoked butter beans before succumbing to your sweet fate with Death by Chocolate. Gail, we hear you.
1 Rokeby Road, Subiaco. Call 08 9388 2288 or visit sanchurro.com
Where cheese has raclette as its melted alter ego, chocolate has fondue, and San Churro’s is the place to scratch that particular sweet itch. If you thought fondue was just melted chocolate, think again. At San Churro’s you can try white chocolate alongside milk and dark, there’s a vegan milk chocolate option as well as cookie butter crunch. Pair it with some fresh fruit or freshly made churros (those Spanish long donut-like pastries), and give winter the old heave-ho.
Little Rokeby Café
269 Rokeby Road, Subiaco. Call 0402 557 147.
Winter mornings sometimes need a kick start, so make like one of the Three Bears and head to Little Rokeby Café for a bowl of their signature porridge. For a start, it’s a work of art on a plate with its combination of stewed fruits releasing their sweet juices into the grains, edible flowers and warming porridge. It’s pretty much a meal in itself and will sustain you towards lunch in a nourishing way that bad boy bacon butties never could.